Description
Moist, lightly sweetened whole wheat carrot muffins made with applesauce, Greek yogurt, raisins, and pecans — a wholesome breakfast or snack that’s freezer-friendly.
Ingredients
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup nonfat plain Greek yogurt
1/2 cup packed brown sugar
2 tablespoons canola oil
1 egg
1 cup lightly packed shredded carrots
1/3 cup golden raisins
1/3 cup chopped pecans
12 pecan halves (for topping)
Instructions
- Preheat oven to 375°F. Lightly coat a muffin tin with cooking spray.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, combine applesauce, Greek yogurt, brown sugar, canola oil, and egg. Stir until smooth.
- Gently fold dry ingredients into wet mixture until just combined.
- Stir in shredded carrots, raisins, and chopped pecans.
- Spoon batter evenly into muffin cups.
- Bake for 7 minutes, then place one pecan half on each muffin. Continue baking for an additional 7–9 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from pan and cool before serving.
Notes
- Swap raisins for dried cranberries or chopped dates.
- Use walnuts instead of pecans for variation.
- Add shredded coconut for extra flavor.
- Replace some applesauce with mashed banana for a different taste.
- Top with oats or coarse sugar for added texture.
- Prep Time: 15 minutes
- Cook Time: 14–16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
